Pomodori Italiani: The Complete Guide to Italian Tomatoes, Regional Sauces, Pelati, Passata, Cans vs. Glass — and the Truth About “San Marzano” in America There are ingredients that belong to Italian cooking, and then there are ingredients that have become symbols of Italian cooking. The tomato belongs to the second category. Ask someone anywhere in the world to imagine Italian food and red immediately appears: tomato sauce on spaghetti, the brilliant red center of a Margheri

Semolina vs Flour for Baking: What’s the Difference and When Should You Use Each? If you have ever compared semolina vs flour for baking, you may have noticed that the two ingredients can produce dramatically different results. Although both come from wheat, they are not interchangeable in the way many home bakers assume. The type of wheat, milling method, particle size, protein characteristics, water absorption, and gluten behavior can all affect the finished dough. Those di

Different type of salt Salt is one of the most elementary ingredients in cooking, yet its professional use is anything but elementary. To describe salt simply as an ingredient that makes food salty is technically inadequate. In a professional kitchen, salt performs several functions simultaneously. It influences flavor perception, protein structure, water movement, fermentation, preservation, texture, dough development and the sensory perception of a finished dish. For this r